Best Fried Chicken With Spring Salad Recipes

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FRIED CHICKEN SALAD



Fried Chicken Salad image

You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

6 pieces cold fried chicken
2 stalks celery, finely chopped
2 scallions, thinly sliced
1 medium dill pickle, finely chopped, plus 1/3 cup plus 2 tablespoons dill pickle brine
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon yellow mustard
Hot sauce, for seasoning
Kosher salt
Potato rolls, for serving

Steps:

  • Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
  • Set aside 1 tablespoon each of the celery, scallions and pickle.
  • Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
  • Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.

BUTTERMILK-FRIED CHICKEN SALAD RECIPE BY TASTY



Buttermilk-fried Chicken Salad Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, oil, spring mix green, roma tomatoes, large cucumber, red onion, buttermilk, salt, black pepper, cayenne pepper, plain greek yogurt, fresh dill, garlic powder, lemon juice, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

8 boneless, skinless chicken thighs
oil, for frying
10 oz spring mix green
2 roma tomatoes, sliced
1 large cucumber, sliced
1 red onion, sliced thin
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 tablespoon garlic powder
2 tablespoons lemon juice
2 cups all-purpose flour
1 tablespoon salt
1 ½ teaspoons black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder

Steps:

  • In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
  • In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
  • In a medium bowl, combine all ingredients for seasoned flour.
  • Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
  • Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
  • Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
  • Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
  • Enjoy!

Nutrition Facts : Calories 728 calories, Carbohydrate 85 grams, Fat 19 grams, Fiber 6 grams, Protein 53 grams, Sugar 20 grams

FRIED CHICKEN DINNER SALAD



Fried Chicken Dinner Salad image

This is a quick dinner salad. I prefer mine with a honey mustard dressing and my husband likes his with ranch dressing. Use the dressing of your choice.

Provided by bwg

Categories     Salad

Time 45m

Yield 2

Number Of Ingredients 11

1 egg, beaten
1 cup Italian-seasoned bread crumbs (such as Progresso®)
¼ cup grated Parmesan cheese
2 skinless, boneless chicken breasts
¼ teaspoon Cajun seasoning (such as Tony Chachere's®)
1 cup olive oil
3 cups chopped lettuce
1 tomato, cut into wedges
2 carrots, grated
2 hard-boiled eggs, halved
6 tablespoons ranch dressing

Steps:

  • Beat egg in a shallow dish.
  • Mix bread crumbs and Parmesan cheese together in a shallow dish.
  • Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
  • Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
  • Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.

Nutrition Facts : Calories 1275.6 calories, Carbohydrate 56.3 g, Cholesterol 395.1 mg, Fat 95.2 g, Fiber 6.8 g, Protein 49.7 g, SaturatedFat 16.2 g, Sodium 1721 mg, Sugar 10.9 g

FRIED CHICKEN SALAD



Fried Chicken Salad image

I started making this salad for an easy lunch or dinner years ago after having one something like it at a restaurant named Grady's that is now closed. Adults and kids love it.

Provided by Queenofcamping

Categories     Chicken

Time 20m

Yield 4 as meals, 8 serving(s)

Number Of Ingredients 9

1 head iceberg lettuce (or favorite)
3 eggs
1 lb of frozen chicken tenders
1 cup shredded cheese (your choice)
1/2 cup ranch dressing
3 teaspoons of favorite barbecue sauce
crouton
tomatoes (optional)
1 cucumber (optional)

Steps:

  • Boil eggs and let them cool.
  • Bake chicken tenders according to directions on package(I have also used leftover chicken in this).
  • Tear or prepare lettuce as normal.
  • Add cheese, tomato, and cucumber to lettuce.
  • Cut chicken into bite size pieces and put into lettuce mixture.
  • Dice eggs and add into mixture.
  • Mix together ranch dressing and barbeque sauce(I use more than above since we love this dressing) and pour desired amount over salad.
  • I do individual salads with this instead of mixing all together. The chicken tends to sink to the bottom.
  • You can add whatever other veggies you want to it but my kids won't eat onions, peppers, etc so I skip them.

FRIED CHICKEN SALAD



Fried Chicken Salad image

Provided by Moira Hodgson

Categories     dinner, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 3- to 4-pound chicken, cut up and skinned
Juice 1 lemon
1 teaspoon Creole pepper (or substitute chili powder)
Coarse salt to taste
Flour for dredging
Vegetable shortening for deep frying
1 cup mayonnaise (preferably homemade)
1 tablespoon fresh thyme (or half teaspoon dried)
1 tablespoon fresh tarragon (or half teaspoon dried)
1 jalapeno chili, minced
6 scallions, chopped
Freshly ground pepper to taste
3 tablespoons olive oil
1 tablespoon tarragon vinegar
1 small head red-leaf lettuce (or bibb or Boston)

Steps:

  • Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
  • Heat the shortening until smoking. Season the chicken pieces with salt and dredge them lightly with flour. Fry until golden brown and drain on paper towels.
  • Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions. Season to taste with salt and pepper. Mix the olive oil and vinegar in a separate bowl and season. Toss the lettuce leaves in the dressing and arrange on a platter.
  • When the chicken is cool enough to handle, cut it in slices. Coat with the mayonnaise and place in the center of the lettuce leaves.

Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 72 grams, Carbohydrate 11 grams, Fat 96 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 20 grams, Sodium 1341 milligrams, Sugar 1 gram, TransFat 0 grams

SPRING CHICKEN DINNER SALAD



Spring Chicken Dinner Salad image

Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out

Provided by Kat Boytsova

Categories     Bon Appétit     Dinner     Chicken     Salad     Green Bean     Radish     Lettuce     Avocado     Basil     Poach     Spring     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Wheat/Gluten-Free     Healthy     Quick & Easy     Kid-Friendly

Yield 4 servings

Number Of Ingredients 13

2 large skinless, boneless chicken breasts (about 1¼ lb. total)
3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more
1 lemon, halved
2 Tbsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
Freshly ground black pepper
8 oz. green beans, trimmed
1 large head of Bibb lettuce
1 small bunch chives, sliced into (2"-long) pieces
1 cup basil leaves
1 bunch radishes, trimmed, halved, cut into wedges if large
1 cup torn peperoncini
1 avocado, thinly sliced

Steps:

  • Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
  • Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
  • Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
  • Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
  • Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
  • Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

FRIED CHICKEN BREAST SALAD



Fried Chicken Breast Salad image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 cups canola oil
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 tablespoons seasoning salt
2 eggs, beaten
1 head romaine lettuce, chopped
1 cup cherry tomatoes
1/4 cup sliced red onion
Sweet Dijon vinaigrette, recipe follows
1 teaspoon honey Dijon mustard
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil to 350 degrees F in a large saute pan over medium-high heat.
  • Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.
  • In a large bowl, toss together the romaine, tomatoes, and red onions with some of the Sweet Dijon vinaigrette. Slice the fried chicken breasts and arrange on top of the salad.
  • Combine the mustard and vinegar in a small bowl. Whisk the olive oil in a slow, steady stream. Season with sugar, salt, and pepper.
  • Yield: 4 servings

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